Creamed Chipped Salmon Jerky on Toast for #SundaySupper #RetroRecipes

We all have, to some degree, either a passing appreciation or a full-blown fetish for something “retro.” Aside from vintage coats, the object of my retro fetish is recipes. The older, the tastier. Many recipes from “back-in-the-day” were simple, had few ingredients, but were still spectacular. My favorite retro cookbook, The Fannie Farmer Cookbook, has a recipe for “Creamed Dried Beef” in its Twelfth Edition, which sits on my kitchen shelf. The ingredients for this recipe are merely dried beef, butter, flour, hot milk, cream, and pepper. I adapted this recipe to make “Creamed Chipped Salmon Jerky on Toast” using jerky made with wild Alaska salmon.

My “fav” group of food bloggers, the #SundaySupper team led by Isabel Laessig, decided to blog about “Retro Recipes: Then and Now.” When I saw the call for recipes, I was all in with my recipe that features peppered salmon jerky. Salmon Jerky was the perfect ingredient to update the classic “Creamed Dried Beef” recipe–aka “Creamed Chipped Beef on Toast.” The results were creamy, smoky, and peppery–but not too peppery.

Salmon Sustainability and Nutrition

Wild salmon from Alaska is sustainable. Period. Alaska has long protected its fisheries and maintains Marine Protected Areas according to AlaskaSeafood.org and Marine Fisheries Review. Wild Alaska salmon is a high-protein food with Vitamin D, Selenium, and the all-important Omega 3′s. Salmon Jerky is one of my go-to, high-protein snacks. It’s also an all natural, low fat, and low-cholesterol food. If you have an issue with sodium (like I do), omit additional salt from the recipe. However, I bought the jerky with the lowest sodium content that I could find (see nutritional content).

(Note: I was not compensated in any way for using or mentioning Wild Alaska Salmon products, and I purchased the salmon jerky used in this recipe.)

Empty package of jerky into food processor (if buying stick jerky, slice product into 1-inch pieces before placing into the food processor). Run food processor until salmon jerky is partially shredded. Take care not to shred the jerky too much. There should be a few bite-sized pieces for texture.

Melt butter in 10-inch skillet over medium heat. Stir in flour and whisk until there are no more lumps. Remove pan from heat.

Heat milk in microwave for one minute. Pour in milk slowly while continuing to whisk milk mixture.

Add chipped salmon jerky and stir until salmon jerky is distributed evenly throughout the mixture.

Toast bread and spoon creamed chip salmon over the toast, and serve.

Please click on the links below to see what my fellow #SundaySupper bloggers have created for today’s focus on Retro Recipes. Then, join us “Around the Family Table” at 7pm Eastern Time today (1-20-13) on Twitter. Use the hashtag #SundaySupper and share your favorite Retro Food Memory with us! For more fun and beautiful food photos, check out our #SundaySupper Pinterest board.

I love the idea of using salmon in this! I remember getting frozen chipped beef when I was a kid–not sure my mom ever made it fresh, but I still loved it. The Fannie Farmer books are the best… I worked on a project with Marion Cunningham, and she was an awesome lady as well as an awesome cook!